Minnesotans have long had a love affair with food on a stick. We're conditioned from childhood to associate pointy skewers with various deep-fried fair foods (corn dogs on a stick, pickles on a stick, tater tots on a stick …). Yet, despite my fond familiarity with such fare, I don't have much experience with the original "sticky" food: shish kabob.
Fun fact: The name shish kabob derives from the Turkish words for skewer and roast meat. This ancient dish dates back at least the 17th century B.C.
Given its long history, I decided it was high time I find out more about kabobbin'. I perused Tastefully Simple's vast database of recipes and got some ideas to try for Sunday dinner with the fam.
Since I'm all about options, I created a kind of kabuffet of ingredients so everyone could mix and match their favorite flavors to create variations on three basic recipes:
Chicken Satay Kabobs. I've had a bottle of Tastefully Simple's new Thai Peanut Sauce in the cupboard and was delighted to discover the perfect recipe to use it in. Chicken chunks marinated overnight in this thick, spicy sauce grill up zesty and flavorful.
Bourbon Bacon Kabobs. Skewered fresh button mushrooms, bacon and chicken chunks are slathered generously with tangy Bayou Bourbon Glaze while they grill. Hint: I added pinapple chunks to my skewer line-up – delish!
Beef & Veggie Kabobs. Avocado Oil and Dried Tomato & Garlic Pesto Mix make a marvelous marinade for beef chunks alternated with button mushrooms and various fresh veggies.
As impressed as I was with these relatively traditional takes on kabobs, my state fair sensibilities demanded a sweet finisher for the meal. Cue the dessert kabob!
Fruit & Brownie Kabobs. I added Absolutely Almond Pound Cake squares to the Truffle Fudge Brownies in the recipe (because, why not?) and skewered the sweets with pineapple chunks and fresh strawberries. A drizzle of strawberry sauce and a side of chocolate sauced vanilla ice cream and you've got a sundae kabob to die for!
Having tried these easy-to-make, fun-to-eat recipes, will I be sticking it to dinner again? Yessiree, kabob!